Curried Deviled Eggs Food

CURRY DEVILED EGGS

Steps:

• Add eggs to a large pot. Fill the pot with water until it covers the egg by an inch.
• Heat pot over high heat until the water comes to a boil.
• Once it begins to boil, cover the pot and turn off the heat.
• Leave the pot on the burner and set a timer for 12 minutes.
• Fill a large bowl with very cold water and several ice cubes.
• After 12 minutes, carefully transfer eggs from the hot water to ice bath. Let them sit for about 10 minutes.
• To peel eggs, gently tap the top and bottom of each egg on a counter top so it cracks. Then roll each egg around on the counter top gently until it has small cracks all over.
• Hold each egg under lukewarm running water and gently peel it.
• Slice eggs in half lengthwise.
• Place yolks into a food processor along with mayo, Dijon, vinegar, curry powder and kosher salt.
• Process yolk mixture until smooth and creamy, scraping down the sides as needed.
• Transfer yolk filling a piping bag (or Ziploc baggy).
• Fill each sliced egg with yolk mixture.
• Garnish each deviled egg with a sprinkle of paprika and a pinch of chopped dill. Enjoy!

CURRY DEVILED EGGS

Steps:

• If you haven't peeled your hard boiled eggs yet, do that and slice them in half lengthwise.
• In a medium size bowl, combine the mayonnaise and the hard cooked yolks of the eggs.
• Stir in the green onions, curry powder, salt and pepper and blend well. I usually use a mixer for this, simply because it makes the mixture smooth and easy to use at the end.
• Now, using a spoon, a pastry bag, or even a baggy with a tiny hole cut into one corner to pipe the yolk mixture into your egg white halves. I didn't make mine all pretty here, but you totally can. Decorative piping tips are perfect for this!
• Sprinkle some paprika over the top to add some color, or try something different like sesame seeds. So yummy!

CURRY DEVILED EGGS RECIPE

Steps:

• Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for a minute or so. Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
• Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basket or steamer pot). Cover.
• Reduce heat to a medium boil and cook eggs for about 13 to 15 minutes until they're hard boiled. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
• Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
• Peel the shell from each egg.
• Pat each egg dry of excess moisture with paper towels or a clean tea towel.
• Cut each egg in half lengthwise and gently scoop out the yolks and place the yolks into a bowl, while placing the egg white halves onto a serving platter. I find it helpful to carefully wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
• Mash the yolks to your desired consistency with a fork.
• Then add mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and cayenne pepper. At this point you can mash everything together or for a super smooth (and fluffy) consistency, place the yolk mixture in a small food processor and blend.
• Once the yolks are at your desired consistency, stir in bell pepper and green onion with a spoon (don't use the processor for this).
• Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the egg whites.
• Garnish, if desired, with a sprinkling of cayenne pepper, green onion, cilantro and chili pepper. Serve and enjoy!Note: Keep chilled and store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.

CURRIED DEVILED EGGS

Steps:

• Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
• With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water.
• In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt.
• Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside.
• Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
• Fill the hollow egg whites with the curry mixture (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.

CURRIED DEVILED EGGS

Steps:

• Put the eggs in a large pot and just cover with water. Put on high heat and bring to a boil.
• Peel the eggs and cut them in half. Remove the yolks gently and put them in a bowl.
• Add the mayonnaise, dijon, cayenne, curry and salt and mash with a fork until smooth.
• Fill a pastry bag (or a ziplock with a corner snipped off) with the egg yolk mixture and pipe it into the egg halves.
• Sprinkle with paprika and the onion pieces and serve chilled.

CURRIED DEVILED EGGS

Steps:

• Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• Stir in mayonnaise, lemon juice, curry powder, mustard, salt and pepper until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
• Refrigerate 1 hour or until ready to serve.

DEVILED EGGS WITH CURRY

Steps:

• Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley. (Can be prepared 8 hours ahead. Cover and refrigerate.) Garnish eggs with Niçois olives, if desired, and serve.

SLIM CURRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, hummus, curry powder, salt, pepper and cayenne. Stuff or pipe into egg whites. If desired, garnish with toasted pine nuts, cayenne pepper and additional curry powder. Chill until serving.

EASY CURRIED DEVILED EGGS

Steps:

• Slice the boiled eggs in half, scoop the yolks into a small bowl and set whites on a plate.
• Add mayonnaise and curry powder to the yolks (start with the smaller amount of curry and increase according to your taste) and mash together well. Add more mayo, if needed and taste to decide if it needs salt.
• Fill egg halves with mixture (I like to fill a small baggie, cut a corner and pipe the filling into the holes - it's easier and a lot less messy than the spoon-and-finger method).
• Sprinkle with paprika and serve.

CURRIED DEVILLED EGGS RECIPE

Steps:

• Boil the eggs as instructed above, stovetop or pressure cooker.
• Once cold, scoop out the yolks and mix with mayonnaise and curry powder.
• Spoon or pipe the yolk mixture back into the cooked egg white.
• Garnish and enjoy.

CURRIED DEVILED EGGS

Steps:

• Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and add the mayonnaise, curry powder, garam masala, salt, and pepper. Mash with a fork until smooth.
• Using a spoon or a piping bag, fill the egg white halves. Garnish with curry powder or fresh, chopped cilantro and serve.

DEVILED EGGS WITH CURRY

Steps:

• Cut hard-boiled eggs lengthwise in half.
• Scoop the yolks into medium bowl and mash with fork.
• Add mayo, green onion and curry powder and mix well.
• Season mixture to taste with salt and pepper.
• You can either spoon the mix into the egg halves or like I did, pipe them with a star tip for a very nice presentation.
• Can be made 8 hours ahead, kept covered and refrigerated.

CURRIED DEVILED EGGS

Steps:

• Place eggs into a large saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
• Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
• Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.

CURRIED DEVILED EGGS

Steps:

• Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
• Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
• Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
• Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
• Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

CURRIED DEVILED EGGS

Steps:

• Place the eggs in a large saucepan, add enough cold water to cover the eggs by 2 in. and bring to a boil. Remove from heat, cover the saucepan and let stand for 12 minutes.
• Drain the eggs and return them to the saucepan. Gently shake the pan to crack the eggs all over. Run under cold water to cool, then peel the eggs.
• Cut the eggs in half lengthwise. Transfer the yolks to a bowl and mash with the yogurt, mayonnaise, lime juice, curry, cayenne and 1/4 tsp salt. Spoon the mixture into the whites. Sprinkle each egg with paprika and top with a cilantro leaf, if desired.

DEVILED CURRIED EGGS

Steps:

• Begin by preparing the eggs. Place the eggs in a large pan and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat, cover with a lid, and let stand for 15 minutes. Transfer the eggs to a bowl of ice water.
• In the meantime, grind the ginger to a paste with a mortar and pestle. Combine with the curry powder, lime or lemon juice, and chilies in a medium bowl. Stir in the sour cream and mayonnaise. Season with salt and pepper.
• Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks through a sieve into a bowl. Fold into the seasoned mayonnaise and sour cream mixture.
• Transfer the mixture to a piping bag (or into a small Ziploc sandwich bag with a small hole cut in a bottom corner). Pipe the filling into the hollow parts of the egg white. Garnish with a sprig of fresh parsley or coriander, and serve.

CURRIED DEVILED EGGS

Steps:

• 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
• 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
• 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.